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Home Collections 15 Minute Meals

Fattoush With Crunchy Flatbread Ribbons

By:Nagi
Published:4 Jul '14Updated:13 Nov '20
8 Comments
Recipe v

A fresh take on the classic Middle Eastern fattoush salad – piled high with crunchy baked flatbread ribbons which is everybody’s favourite part! This has a wonderful authentic lemon dressing with extra zest from sumac and warmth of paprika. The juicy chunks of tomato and cucumber with lightly pickled red onion and fresh herbs are a perfect contrast to the crunchy ribbons. Made from scratch and on the table in 15 minutes!

A fresh take on the classic Middle Eastern salad, piled high with crunchy flatbread ribbons. On the table in 15 minutes.
This salad is satisfying enough to be a complete meal because I like to pile on alot of flatbread ribbons – it’s my favourite part! So I used 2 whole flatbreads which makes this quite a satisfying meal for 2, or a side salad or appetizer for 4.

lebanese-bread-2The flatbread I use is called Lebanese Bread here in Australia and it is like pita bread in that it is a “pocket” (i.e. double layer) but it is larger – around 10 inches/25 cm diameter and slightly thinner than pita bread. It is perfect to use as a wrap because it is pliable.

Because it is pliable, it’s super fast to cut them into ribbons – all you do is roll it up then cut into strips. Most of the double layers separate when you toss it with the olive oil creating double the amount of crunchy ribbons! If you were to make this with single layer flatbread (more akin to a crepe) or smaller pita breads, I would recommend using 3 or 4 pieces to get the same volume.

Because this salad is so packed full of flavour, it only needs a simple side of grilled protein to make a complete meal – like a fillet of fish with a squeeze of lemon. But as I mentioned earlier, because there is so much flatbread in this salad, I think it makes a filling meal in itself.

A great spin on a classic Middle Eastern salad to file away in your RecipeTin app!

A fresh take on the classic Middle Eastern salad, piled high with crunchy flatbread ribbons. On the table in 15 minutes.

 

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Fattoush With Crunchy Flatbread Ribbons

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Salad
Arabic, Middle Eastern
5 from 2 votes
Servings2 to 4
Tap or hover to scale
Print
  • 15
My version of the classic Middle Eastern fattoush salad - piled high with crunchy flatbread ribbons which is everybody's favourite part! A wonderful lemon dressing with extra zing from sumac and the warmth of paprika. This serves 2 as a light meal or 4 as a side.

Ingredients

  • 2 tomatoes , each cut into 8 to 12 wedges
  • 2 cucumbers , each cut into 12 sticks
  • 1/2 red onion , finely sliced
  • 1 tbsp lemon juice
  • 1/4 cup mint leaves (if leaves are large, roughly tear by hand)
  • 1/4 cup coriander leaves
  • 2 lebanese flatbreads (Note 1)
  • 1 1/2 tbsp olive oil
  • Salt and pepper

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1 garlic clove , minced
  • 1/2 tsp paprika
  • 1 tsp sumac

Instructions

  • Preheat the oven to 350F/180C.
  • Roll up the flatbread then cut into thin slices. Use your fingers to loosen them into a pile of "ribbons".
  • Pile onto a baking tray, drizzle over olive oil and a couple of pinches of salt, then use your fingers to coat all the ribbons with the oil.
  • Bake in oven for 3 minutes, then remove tray and move the ribbons around a bit so they bake evenly. At this stage some of the ribbons will not yet be crisp. Turn the oven OFF, then return the tray into the oven for a couple of minutes. This will make all the ribbons crisp without over browning them.
  • While the ribbons are baking, combine the red onion in a small bowl with 1 tbsp lemon juice and pinch of salt. Set aside - it lightly pickles and removes some of the acidity from the onion.
  • Combine the dressing ingredients.
  • Combine the tomatoes, cucumbers, mint and coriander leaves in a small bowl. Squeeze excess juice from the lemons, and add to the bowl.
  • Pour over dressing and toss gently to combine - you may not need all the dressing.
  • Transfer salad onto a platter then pile on the crunchy flatbread ribbons.
  • Sprinkle with extra sumac.

Recipe Notes:

1. I used what we call Lebanese Bread here in Australia which is a larger version of Pita Bread, it is about 10 inches/25 cm in diameter and is a bit thinner than pita bread. You can substitute for other flatbreads, but the bread needs to be pliable so you can roll it up to slice it. If you use a flatbread which is not a "pocket" (ie. a double layer) then I suggest using an extra 1 or 2 pieces in order to get the same volume of ribbons (as the double layer "pocket" style flatbreads separate creating extra volume).
2. 
Fattoush3

Nutrition Information:

Serving: 282gCalories: 209cal (10%)Carbohydrates: 25.1g (8%)Protein: 5g (10%)Fat: 11.1g (17%)Saturated Fat: 1.6g (10%)Sodium: 373mg (16%)Potassium: 442mg (13%)Fiber: 3g (13%)Sugar: 3.4g (4%)Vitamin A: 950IU (19%)Vitamin C: 31.4mg (38%)Calcium: 40mg (4%)Iron: 5.9mg (33%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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8 Comments

  1. Kavi says

    December 13, 2021 at 9:43 am

    Not a salad person but this was the best salad ever.. Added some Greek feta and left the bread. Enjoyed it so much.

    Reply
  2. sameera sheikh says

    April 5, 2017 at 7:52 pm

    5 stars
    Hello Nagi,

    At stage 7, do you mean squeeze out excess lemon from onion?
    Thank you

    Reply
    • Nagi says

      April 6, 2017 at 7:12 am

      Hi Sameera! Actually I was just trying to be frugal and use up any remaining juice left in the lemon!

      Reply
  3. Chelsey says

    April 4, 2016 at 8:19 pm

    I absolutely loove fattoush! So fresh and tasty 🙂
    Thanks for sharing your recipe.

    Reply
    • Nagi says

      April 6, 2016 at 11:41 am

      I agree!! Love the extra crunch in this version!

      Reply
  4. Pongodhall says

    May 16, 2015 at 7:52 pm

    I love this idea
    I had not thought of making those ribbons and I think they will be lovely with many salads and roasted vegetables as there is always just…..something (?) missing and here it is!

    Reply
    • Nagi | RecipeTin says

      May 17, 2015 at 5:56 am

      I’m so glad you like the look of this! I actually got the idea from an Australian Chef – Karen Martini – who does something similar. 🙂 I hope you consider trying it!! It’s almost like a crunchy noodle salad – but BETTER!! 🙂

      Reply
  5. Farah @ The Cooking Jar says

    July 5, 2014 at 5:16 am

    5 stars
    I wish I knew what sumac tastes like. Never had this fattoush before, never even heard of it prior to this. And so that’t what the flatbread was for! I loooove what you did with it. It’s always great to have fried/baked crispy stuff on a salad.

    Reply

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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